This is quite a liberating soup recipe that I threw together a few years ago and has been a weekly staple in our home ever since. 90 degree weather to 30, we are soup makers. I utilize this recipe closer to Sunday as that is when our new Farmers’ Market Haul comes home with us, and this recipe is a great execution for any of the miscellaneous produce from the week before still straggling around.
Why is this recipe liberating? Because you can simply swap out the vegetables listed here with any other vegetables and it still tastes outstanding! It’s also wonderfully anti-inflammatory, anti-aging and incredibly easy on the digestive system.
FALL TURMERIC SOUP
3 garlic cloves
2 potatoes | scrubbed and skin kept on (more nourishing)
2 bell peppers | seeds discarded and cut into 1 inch cubes
1 tsp turmeric
½ tsp cumin
Pinch of black pepper
1 tsp high quality salt
1 tbls ghee
¼ tsp raw apple cider vinegar
Enough broth (of your choice) to cover the vegetables
PROCESS | chop garlic, onion and vegetables leaving them large and generous. Place ghee, onions and garlic in the pan to sweat. About 3 minutes. Half way through their sweating process, add turmeric and cumin. Stir all around creating a bit of a paste for about 1 minute. Add remaining vegetables, broth, salt and pepper and bring to a boil. Reduce to a low simmer until vegetables are easily poached with a fork (about 15 minutes). Transfer soup into a blender, add your apple cider vinegar and blend until pureed or a texture of your choice. Serve in a soup bowl with high quality raw yogurt, chopped cilantro and a bit of extra pepper. Enjoy as you’ll have leftovers for days to come!